Pulled Sugar Beet Sticks

Name: Pulled Sugar Beet Sticks
Cuisine: Chinese
Ingredients: 300g Beetroot (peeled, cut into strips, coated with dry flour, battered, deep-fried); 2 Eggs (cracked into a bowl and beaten into a batter); 150g White sugar (for caramelizing); 60g High-gluten flour (for making the batter, including 10g for dusting); 25g Wet starch; 1000g Cooked pork lard (for deep-frying and caramelizing); Sweet osmanthus sugar, A pinch

A glossy, crispy beetroot sugar-thread dish: beetroot strips are battered and deep-fried, then tossed in melted sugar to form fine threads, and finished with a sprinkle of sweet osmanthus sugar.

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Ingredients

Beetroot (peeled, cut into strips, coated with dry flour, battered, deep-fried) 300g

Eggs (cracked into a bowl and beaten into a batter) 2

White sugar (for caramelizing) 150g

High-gluten flour (for making the batter, including 10g for dusting) 60g

Wet starch 25g

Cooked pork lard (for deep-frying and caramelizing) 1000g

Sweet osmanthus sugar A pinch

Instructions

Step 1

Peel the beetroot and cut into strips 3 cm long and 1 cm wide; dust with 10 g of dry flour.

Step 2

Crack the eggs into a bowl, add the flour and wet starch along with 25 g of water, and whisk until smooth to form a batter.

Step 3

Set a wok over the heat. When the pork lard reaches about 60% hot, dip the beetroot sticks into the egg batter, drop them into the wok, and deep-fry until the surface is crisp; lift them out with a slotted spoon.

Step 4

In a separate wok, add 10 g of pork lard and the sugar. Stir constantly over medium heat until the sugar melts into a syrup (about 1 minute, until the syrup thickens). Briefly re-fry the beetroot sticks in a hot-oil wok, then quickly transfer them into the syrup wok and toss so the sugar evenly coats the beetroot. Lightly grease a serving plate with pork lard, pile the beetroot sticks onto the plate, sprinkle the sweet osmanthus sugar on top, and serve.